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Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 

Course lunch ideas, Main Course, Side Dish
Cuisine Himachal Pradesh, Indian, summer treats, Vegan,
Keyword ambua, himachal pradesh cuisine, mango recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Jayashree


  • 3 mango sweet and sour
  • 1 tablespoon arhar dal
  • 1 small onion cut finely
  • 1 tablespoon mustard oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 2 cloves garlic
  • 1 inch ginger
  • 1/2 teaspoon chilly powder
  • 1/2 teaspoon fenugreek (methi seeds)


  1. Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.

  2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 

  3. Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds. 

  4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.

  5. Serve hot with rice or chapati.